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Ford Revs Up Omnivorous Outreach
Posted at 4:47 p.m. on Jan. 31
Michelin has gotten plenty of miles out of its make-or-break restaurant guides. Pirelli carved out a niche for itself with risqué pinup calendars.
Ford Motor Co. on Wednesday night raced to add sustainable dining to its portfolio by wooing the press with a “Fusion Meets Fusion” feast at The Source.
The auto giant, in town for the Washington Auto Show (Feb. 1-10), offered to take assorted scribes — the invite list ranged from the Detroit Free Press to local food bloggers Bitches Who Brunch — for a spin through the tastiest elements of its flagship hybrid vehicle.
While Ford’s marketing team dreamed up the unconventional exhibition, the task of actually translating the featured manufacturing materials — think: soybeans, wheat straw, coconuts and dandelions — into edible talking points fell to award-winning toque Scott Drewno.
“I’m very excited to cook with Ford,” Drewno announced as he fired up his makeshift test kitchen.
The chef, a connoisseur of Asian cuisine, quite literally spun straw into culinary gold, incorporating the grain byproduct with traditional hay and using it to smoke kimchi-topped beef carpaccio (savory-sweet) and mouthwatering duck (crispy skin, succulent meat).
“Now, you probably don’t have a jet-burning wok at home,” he conceded before flash-searing soybeans bolstered by curry, garlic and onion.
Tempura sushi rolls boasted crunchy shrimp, buttery coconut and zesty chili oil.
While we are not yet ready to advocate ingesting all vehicles, HOH certainly looks forward to having other transportation heavies put their money where our mouths want to be.
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